If you want jam you'll love this vintage recipe for pear honey -- sweet and spreadable having a hint of ginger root. Appreciate it on toast, muffins or perhaps like a basting sauce for chicken!
I've been searching so toward penning this publish.
And not for that chance to expose you to pear honey (it isn't really honey, honey, but we'll reach that in a moment) but instead to speak about backstories.
My sister-in-law once requested me the way i determine what to use your blog. Largely, my inspiration originates from the apparently never-ending way to obtain food magazines that I subscribe (most likely a lot of), Pinterest pins (most likely a lot of) and aha! moments of my very own (most likely insufficient).
After which sometimes they're simply handed in my experience.
A couple of days ago, because of the overwhelming quantity of pears we've got from your trees this season (yay, pear trees -- continue the great work!), I made and published about pear butter. Yummy. In discussing a hyperlink towards the pear butter publish on my small Facebook page. an admirer commented something Amazon . com-ant like "If you want pear butter, you should attempt pear honey."
Here's in which the backstory will get interesting: The commenting follower was Margaret, a university classmate of mine which i did not know along with an undergrad and also have only arrived at know better and think about a buddy previously couple of years, because of Facebook and 5-year-interval college reunions. In her own comment, she pointed out that her mother accustomed to make pear honey constantly.
Whaaaa? Pear honey. I had been intrigued.
I (obviously) googled around and located that pear honey is not honey at basically really a sweet pear jam. Bizarrely, it's created using pears, sugar and. watch for it. canned pineapple .
I understand, right? Who the hell decides to place this stuff together the very first time? "Guess what happens this pear jam needs? PINEAPPLE!"
However I was prepared to take Margaret's word for this. But given the range of recipes for pear honey around the interwebs claiming to become "the very best,Inch I made the decision to choose an established recipe: I requested Margaret if her mother, Helen, could be prepared to share her recipe.
Much to my delight, she was. And can turn out it is a vintage recipe, "from a classic, old cook book prior to the times of Sure Jell and modern instructions to make jams/jellies/preserves," based on Helen. But she's since modified it, therefore it is now her very own.
And boy, shall we be held ever glad I requested because Helen's recipe was the only person that incorporated things i think may be the piece de resistance. fresh ginger root.
There exists a champion.
Let us be obvious on a number of things, if you are likely to try making pear honey, which means you don't leave me outraged comments (not too you, my awesome readers, ever would) or believe that you all messed up the recipe whenever you taste it:
- It isn't really honey. It's jam.
- It does not taste like honey. It tastes like jam.
- Her consistency of neither jam nor honey. It's a lot more like applesauce.
- There's lots of sugar inside it, I understand. Try not to screw around using the ratios or it might find yourself tasting gross at the best or just being unsafe to consume at worst.
- I did not name it "pear honey" nor did Helen, so don't give either people any crap about misnomers.
Furthermore, listed here are things i think are the most useful uses of it:
- Slathered on toast or muffins like jam (WHICH. IT. IS.)
- Like a sauce for roast chicken or pork
- Swirled into yogurt in the morning
- Stirred right into a jam cake or bread
- On goat cheese crostini (toast some baguette slices, spread on the little goat cheese and top everything with a few pear honey -- holy moly is that this ever awesome!)
To Be The Ninj (in addition to being both a little lazy and reluctant to accept "there's a lot sugar inside it that you don't have to process it" risk that supported the recipe), I've adapted Helen's recipe only a tad but it is basically still hers.
The good thing from the pear honey for me personally, though, remains the backstory. Among my other college buddies stated, "Can you have believed me two decades ago basically said that certain day you would be making jam from the recipe you have from Margaret's mother. "
Regardless, Helen, Margaret and that i all we do hope you appreciate it which help keep your vintage pear honey tradition alive. Be sure that you share the backstory.
Pear Honey
This recipe makes a great deal: 13 half-pint jars for me personally. If that is an excessive amount of for you personally, you can halve the recipe -- however the pear honey is ideal for gift-giving or food-swapping!
Ingredients:
8 pounds pears, coarsely chopped (think before to peel or core)
10 cups sugar (yes, I am serious)
1 20-ounce can crushed unsweetened pineapple (such as the liquid)
two tablespoons very finely chopped fresh ginger root
1/4 cup canned fresh lemon juice
Directions:
In an exceedingly large pot, combine all of the ingredients. Bring the mix to some boil, then reduce heat and simmer before the fruit is extremely soft (you are able to periodically mash it with the rear of a spoon or perhaps a potato masher to assist it along).
Utilizing a slotted spoon (to retain all of the liquid who are holding cards), take away the solids and run them via a food mill. Strain the liquid in the pot to get rid of any remaining seeds or items of peel (avoid using too fine a mesh sieve or you'll strain the ginger root bits). Return the liquid and also the milled pear mixture towards the pot. Reboil and prepare in an active simmer until thick and jammy (does not need to achieve gel stage, though) -- this required nearly 30 minutes for me personally.
Ladle into prepared jars and only awesome and store within the refrigerator OR process inside a boiling water canner for ten minutes. Take away the canner lid and let awesome for five minutes. Take away the jars and let awesome look into the seals and store.
Thanks for the props, Ninj! I'll be sure Mother sees the publish. Because of your kindness in discussing the fruits of the labor, I'm able to attest that the batch of pear honey is tasty. I'll include that any cheese you may use to accompany fresh pears is scrumptious with pear honey. And if you want chutney, but don't have on hands, you are able to substitute pear honey with a few zingy spices (5 spice powder, curry, more ginger root etc.) included allow it a kick.
Many, thank you for you and Helen for putting this within my path. And thanks for the extra suggestions, too!
I really like this story. )
Thanks -- and thank you for visiting, Erika.
This really is awesome. and they are your labels. The colour is really pretty. I really like old canning recipes. I usually take a look at antique stores for old books or pamphlets. Pear Honey sounds perfect and particularly because the pears originated from your personal trees (again I'm so jealous). Love the storyline behind this jam. honey. stuff.
I've got a bit of vintage cookbooks which are really fun, Sandra!
Well, it appears delish, however i can't with all of that sugar. wowser. it might most likely be a great gift in my non-horizontally challenged family. )
I understand, the quantity of sugar is fairly staggering -- not my usual type of recipe, however i just needed to check it out due to the backstory.
I really like your story as well as your labels. Sounds delish and i'll need to cut lower the recipe to some 1/4 batch. Pinned too. -)
I peel and core my pears, this way you don't need to use a sieve. Also, I don't make use of the ginger root. Before investing in jars, I give a 7 oz. bag of sweetened coconut. Otherwise, identical recipe. I discovered it inside a old family cook book. Yes, I've had lots of people ask just how much honey to make use of. I explain that it could be known as that due to its color. Just scrumptious. Can't wait to test your version.
I simply chose to make this recipe with local sand pears and fresh pineapple, and a few fresh ginger root I brought out of my backyard. Spectacular recipe. I'm discussing it on my small blog and that i'll make this each year.
So glad you loved it, Andi! Not just one of my healthier recipes (everything sugar!!), therefore it's certainly a goody. I *love* utilizing it like a glaze on grilled chicken!
This recipe looks great. I'm a little commerical mixer dealing with local farms to lessen food waste and supply additional earnings using unsold surplus to create shelf-safe yummies. I search for unusual recipes which wins. It is useful for apples, too. would you?